More for Lent than this sauce( from the gardens of Calarasi) can not be...maybe just the famous, unique, magical polenta can be accompanied with onion - a real, traditional food of our great,great nationality.

6 large tomatoes, fleshy and overripe

2 onions, finelychopped

1 bunch of parsley, finely chopped

1 chili,finely chopped

1 cup olive oil

salt

Bake the tomatoes into the oven, until they dry their juice, then peel'em and rub the pulp with the remaining ingredients.

It can be eaten as an appetizer with polenta, bread or whatever.

Maybe, it would work as a sauce for roasted or boiled meat, after the sweet time comes soon after Lent..

(Radu Anton Roman, after 'Tried dishes'- the Romanian Peasant Museum)

I just made a mixt between the Eastern part of Romania(Moldova) with its specific meatballs called PIRJOALE and the Southern part with ...this LUTENITA. It's perfect.***Amintiri din blog: Gulyasleves